Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients. Every week I do at least a salad, a soup, one dish of legumes, one dish of wholemeal organic cereal (such as brown rice, quinoa, wholemeal pasta, bulgur, etc), something my omnivore would cook and a meal from the freezer I can skip in case we eat out.
Sunday
- Lunch: Spinach catalan-style
- Dinner: Vegan bruschetta
Monday
Tuesday
- Lunch: Leek and spring greens soup
- Dinner: Vegan chard and quinoa lasagna
Wednesday
- Lunch: Wild rice with grilled tofu and steamed red pepper, kale and broccoli
- Dinner: Grilled asparagus
Thursday
- Lunch: Afghani pumpkin
- Dinner: Vegan ramen
Friday
- Lunch: Stir-Fried Red Cabbage with garlic
- Dinner: Kale, chickpea and coconut milk chapatis
Saturday
- Lunch: Forager’s Freebie Nettle & Wild Garlic Risotto
- Dinner: Onion soup
Healthwise, in addition to that, I take every morning a B12 and vitamin D pill (when I remember), add grounded flax seeds to dishes (when I remember), have simple oatmeal breakfasts (or toasted bread with olive oil), snack nuts and dried or fresh fruits (also I can’t help chips and nachos from time to time), try to drink two liters of water every day (usually only one), try to sleep at least 8 hours (usually it’s 7), do a very soft gym class once or twice a week or run half an hour and have and occasional glass of wine or beer.
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